APERITIFS

  • NV Bonnaire Brut Champagne, France 990 + french fries with truffle aioli
    990
  • NV – Cava Brut – Mirame – Catalonia, Spain
    390
  • NV Valdobbiadene Prosecco Superiore Vedova Cantine – Veneto, Italy
    490
  • NV Bonnaire Brut – Champagne, France
    890
  • Aperol Spritz
    570
  • Bellini mango / sea buckthorn
    520

For wines

  • Mix of olives
    370
  • Dried tomatoes
    410
  • Plate of appetizers
    1300
  • Cheese plate
    910
  • Parmesan cheese cake
    350

APPETIZERS

  • Zucchini, ricotta, crab and arugula
    440
  • Cauliflower, truffle cream
    390
  • Scallop tartar, pear, macadamia and grapefruit sauce
    580
  • Beef tartar, eel and tobico
    540
  • Langoustines, radish and kombucha dressing
    690
  • Bruschetta, tomato marmalade, avocado and ricotta
    410
  • Bruschetta, venison and ramson
    510
  • Rabbit liver pate, caramelised pinecones
    440
  • Chicken liver pate, pomegranate caramel and pecan
    440
  • The Dreamers bread, whipped butter
    180 / 320

MAIN DISHES

  • Halibut, brussels sprouts, bread and apple mousse
    690
  • Squid, bulgur, stew leek, onion sauce
    690
  • Cod, fennel and lemongrass sauce
    630
  • Duck brisket, plum, onion cream
    630
  • Rabbit, pumpkin in three textures
    790
  • Venison, parsnip and confit onion
    870
  • Beef steak, pak choi, caramelised carrot
    870
  • Pasta, seafood, pistachio pesto
    790
  • Pasta, chicken’s hearts, kvas sauce
    650

Soups

  • Vegetable broth, shiitake, cauliflower
    520
  • Squid cream soup, crab and strachatella
    550

PASTRY

  • Ramson puff
    190
  • Venison cream puff
    220
  • Plain croissant
    190
  • Chocolate croissant with pistachio
    270
  • Rum and almond cream croissant
    290
  • Halva and cherry puff
    250
  • Rhubarb and apricot danish
    250

DESSERTS

  • Parsnip cheesecake, apple crumple, maple syrup
    360
  • Pear compote, pecan and rum muss
    360
  • Honey cake, honeycomb cream
    390
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